TROPICAL SMOOTHIE CAFE

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on container of frozen fruit at front counter 1 live on a banana at front counter 1 live in back of house near back door 1 live near order station 1 live on container of protein powder on wall near front counter 2 live on energizer pills container on wall near front counter 1 live behind containers on wall near front counter 2 dead in kiwi concentrate at front counter 13 dead on cold unit at front counter 1 dead in greek yogurt at prep station in back of house 1 dead in sugar at front counter 2 dead cranberry concentrate at front counter 1 dead in pineapple chunks at front counter 3 dead on avocados at front counter Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 live fly on a banana at front counter 2 dead flies in kiwi concentrate at front counter 1 dead fly in greek yogurt at prep station in back of house 1 dead fly in sugar at front counter 2 dead flys in cranberry concentrate at front counter 1 dead fly in pineapple chunks at front counter 3 dead flies on avocados at front counter Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45F temped at 2:26pm. Manager states tomatoes were brought out from inside 2 door cooler and placed on prep line at 11am. All other food was at temperature, but there were pans missing where cold air was escaping. Manager placed tomatoes in walk in cooler and filled prep line with empty pans. Unable to get second temperature. Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lavaughn does not have proof of food handler training. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Seth and Linda, new employees with no food handling training complete yet. Lavaughn has no proof of food handler training. Manager on duty discussed employee health reporting agreement and had employees sign. Corrective Action Taken Warning

Basic - No Heimlich maneuver/choking sign posted. Printed choking poster form 5030-105. Manager hung poster on wall Corrected On-Site Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Flashlight needed to inspect walk in cooler during inspection Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked turkey 47 F, cooked rice 45 F, cheddar cheese 46 F , mozzarella 47 F , smoked cheese 49 F , American cheese 49 F pepper jack, cooked beans , cut lettuce 49 F in small cooler in back kitchen no temperatures taken this day - manager discarded -cooked turkey 54 F , cut lettuce 56 F , mozzarella cheese 49 F , cheddar cheese 50 F , manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked turkey 47 F, cooked rice 45 F, cheddar cheese 46 F , mozzarella 47 F , smoked cheese 49 F , American cheese 49 F pepper jack, cooked beans , cut lettuce 49 F in small cooler in back kitchen - manager discarded food - cooked turkey 54 F , cut lettuce 56 F , mozzarella cheese 49 F , cheddar cheese 50 F ,, in tall cooler in back kitchen area no temperatures taken this day Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -Cut tomatoes 46 F Kale at 49 F at 3:25 pm cut at 10:40 am in small cooler - manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Cut tomatoes 46 F , kale at 49 F at 3:25 pm cut at 10:40 am in small cooler - manager discarded Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting board at small cooler area in back kitchen

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small cooler and tall cooler with ambient thermometer reading 55 F in back kitchen

Basic - Cutting board has cut marks and is no longer cleanable in small cooler area in back kitchen

Basic - Standing water in bottom of reach-in-cooler - leaking cooler per manager - standing water in bottom area of reach in cooler in front counter area